Matcha Ube Cookies are not just a treat; they are a culinary experience, a vibrant dance of flavors and colors that promises to captivate your senses from the very first glance. Have you ever encountered a dessert that is as visually stunning as it is delightfully delicious? This unique fusion cookie brings together the earthy elegance of Japanese matcha and the sweet, subtly vanilla-like notes of Filipino ube, or purple yam, creating a masterpiece that truly stands apart. I remember the first time I baked these, the anticipation as the kitchen filled with their exquisite aroma was almost as satisfying as the moment I took that initial, perfect bite.
The beauty of these cookies lies in their harmonious blend of two distinct cultural ingredients. Matcha, revered in traditional Japanese tea ceremonies, contributes its signature vibrant green and a sophisticated, slightly bitter undertone that balances the sweetness. Ube, a beloved staple in Filipino desserts, offers a natural, captivating purple hue and a rich, creamy flavor that reminds one of white chocolate and vanilla. Together, they create a chewy, soft cookie that is not only incredibly photogenic but also offers a complex flavor profile that keeps you reaching for another. It’s this delightful contrast and visual allure that makes Matcha Ube Cookies such a beloved and popular choice among dessert enthusiasts today.
Ingredients:
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For the Ube Dough:
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1 cup (226g) Unsalted Butter, softened: It’s absolutely crucial for your butter to be at room temperature, not melted and not cold. This allows it to cream properly with the sugar, incorporating air and creating a tender crumb for our amazing Matcha Ube Cookies. I usually leave mine out on the counter for at least an hour or two before I plan to bake.
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1 cup (200g) Granulated Sugar: This provides sweetness and also helps with the texture, making the cookies crisp around the edges and soft in the center.
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1 Large Egg: Again, room temperature is key! A room temperature egg emulsifies better with the butter and sugar, preventing a broken dough and ensuring a smooth, cohesive mixture.
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1 teaspoon Vanilla Extract: A touch of vanilla complements the ube beautifully, enhancing its natural sweetness and providing a warm undertone. Don’t skip this, even with all the other vibrant flavors going on.
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1 ½ teaspoons Ube Extract: This is where the magic truly happens for our ube portion! Ube extract provides that iconic vibrant purple hue and distinct sweet, nutty, vanilla-like flavor that makes ube so beloved. You can adjust this amount slightly based on your desired intensity of color and flavor, but 1 ½ teaspoons is a great starting point for robust Matcha Ube Cookies.
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2 ½ cups (300g) All-Purpose Flour: Always measure your flour by spooning it into your measuring cup and then leveling it off with a straight edge. This prevents compaction, which can lead to dry, dense cookies. Flour provides the structure for our beautiful Matcha Ube Cookies.
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1 teaspoon Baking Powder: This leavening agent helps the cookies rise slightly and achieve a wonderfully soft and chewy texture.
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½ teaspoon Salt: Don’t ever underestimate the power of salt in sweet recipes! It balances the sweetness, deepens the flavors, and brings out the best in both the ube and matcha elements.
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For the Matcha Dough:
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1 cup (226g) Unsalted Butter, softened: Just like with the ube dough, room temperature butter is non-negotiable for achieving that perfect creamy base for your matcha cookies. Consistency is key when you’re working with two distinct doughs for swirling.
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1 cup (200g) Granulated Sugar: Providing sweetness and aiding in the texture, this sugar works with the butter to create a light and airy foundation.
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1 Large Egg: Again, room temperature, please! It helps everything blend together seamlessly, which is crucial when you want distinct, yet well-integrated, swirls in your Matcha Ube Cookies.
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1 teaspoon Vanilla Extract: Vanilla is a fantastic partner to matcha, softening its earthiness and adding a layer of warmth. It helps to ensure that the matcha flavor isn’t overpowering but instead harmoniously balanced.
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2 tablespoons Culinary Grade Matcha Powder: For the finest flavor and most vibrant green, invest in good quality culinary grade matcha. The quantity here is generous to ensure a strong, true matcha flavor and a beautiful green color that will contrast stunningly with the ube. Cheaper matcha can result in a dull color and a bitter, less pleasant taste, so choose wisely for your Matcha Ube Cookies!
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2 ½ cups (300g) All-Purpose Flour: Measured correctly by spooning and leveling, this flour provides the necessary structure for the matcha dough, ensuring it holds its shape beautifully alongside the ube dough.
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1 teaspoon Baking Powder: To give the matcha cookies a lovely lift and a tender bite, matching the texture of the ube portion.
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½ teaspoon Salt: Essential for balancing the flavors and enhancing the unique notes of the matcha, ensuring a well-rounded taste experience in every bite of your Matcha Ube Cookies.
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Preparing Your Workspace and Ingredients
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Preheat your oven: First things first, let’s get our oven ready. Adjust an oven rack to the middle position and preheat your oven to 350°F (175°C). You want your oven to be fully heated and stable before your cookies go in, ensuring even baking and preventing them from spreading too much or baking inconsistently. This also gives you ample time to get your cookie sheets ready.
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Prepare your baking sheets: Line two large baking sheets with parchment paper or silicone baking mats. This is a non-stick game changer! It ensures your Matcha Ube Cookies won’t stick, makes for easy cleanup, and promotes even browning on the bottom. I always recommend using parchment paper for cookies to get that perfect lift off the sheet.
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Gather your ingredients: Take a moment to gather all your ingredients for both the ube and matcha doughs. Ensure your butter and eggs are truly at room temperature. This “mise en place” (everything in its place) approach makes the baking process much smoother and less stressful. Having everything measured and ready to go before you start mixing will prevent any last-minute scrambling and ensure you don’t miss any steps, which is particularly important when dealing with two separate, yet harmonizing, doughs for these Matcha Ube Cookies.
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Sift dry ingredients for both doughs: In separate medium bowls, whisk together the dry ingredients for each dough. For the ube dough, combine the 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. For the matcha dough, do the same with its 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, and importantly, don’t forget to add the 2 tablespoons of matcha powder to this bowl. Sifting or whisking thoroughly here is crucial because it aerates the flour, prevents lumps, and ensures the leavening agents and salt are evenly distributed. For the matcha dough, it also helps break up any matcha clumps, ensuring a uniform green color and flavor throughout your Matcha Ube Cookies.
Crafting the Vibrant Ube Dough
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Cream butter and sugar: In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), cream together the 1 cup of softened unsalted butter and 1 cup of granulated sugar on medium speed. Beat them until the mixture is light, fluffy, and pale in color. This process typically takes about 3-5 minutes. This step is vital for the texture of your Matcha Ube Cookies, as it incorporates air into the butter, which will later help the cookies rise and achieve a tender, melt-in-your-mouth crumb.
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Add wet ingredients: Scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Then, add the 1 large room temperature egg and 1 teaspoon of vanilla extract. Beat on medium speed until just combined, being careful not to overmix. Overmixing at this stage can develop gluten too much, leading to tougher cookies. Finally, add the 1 ½ teaspoons of ube extract. Continue mixing until the extract is fully incorporated and the dough takes on that beautiful, characteristic vibrant purple hue. You’ll instantly see the magic unfold as the ube extract transforms the dough, giving it its signature color and a wonderfully aromatic scent that hints at the deliciousness to come for your Matcha Ube Cookies.
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Incorporate dry ingredients: Gradually add the pre-sifted dry ingredients (flour, baking powder, salt) to the wet mixture. Mix on low speed until just combined. Stop mixing as soon as no streaks of flour remain. Overmixing at this stage will develop gluten, which can make your cookies tough and less tender. You’re looking for a soft, pliable dough that easily holds its shape. Once combined, remove the ube dough from the bowl, wrap it tightly in plastic wrap, and set it aside. This will prevent it from drying out while you prepare the matcha dough.
Mixing the Aromatic Matcha Dough
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Cream butter and sugar (again!): In a separate large clean mixing bowl, repeat the creaming process for the matcha dough. Combine the 1 cup of softened unsalted butter and 1 cup of granulated sugar. Beat them with your electric mixer on medium speed until the mixture is light, fluffy, and pale, taking another 3-5 minutes. Just like with the ube dough, this step creates the foundational texture and aeration for the perfect cookie, essential for making the most delightful Matcha Ube Cookies.
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Add wet ingredients: Scrape down the bowl, then add the 1 large room temperature egg and 1 teaspoon of vanilla extract. Mix on medium speed until just combined, again, being mindful not to overmix. You want a smooth, cohesive mixture before moving on to the dry ingredients, ensuring an even distribution of flavor and moisture throughout the dough.
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Incorporate dry ingredients with matcha: Now, gradually add the pre-sifted dry ingredients for the matcha dough (flour, baking powder, salt, and importantly, the 2 tablespoons of matcha powder) to the wet mixture. Mix on low speed until just combined, making sure there are no visible streaks of flour. As you mix, you’ll see the dough transform into a beautiful, vibrant green, releasing that wonderfully earthy and slightly sweet aroma of matcha. Be careful not to overmix; stop as soon as the flour and matcha are fully incorporated. Once mixed, remove the matcha dough from the bowl, wrap it tightly in plastic wrap, and place it in the refrigerator for about 20-30 minutes. While the ube dough is usually fine at room temperature for a short period, matcha dough benefits from a little chilling to help firm it up slightly, which can make it easier to handle and swirl effectively. This brief chilling ensures that both doughs have a similar consistency for optimal swirling in your Matcha Ube Cookies.
The Art of Swirling: Combining Matcha and Ube Doughs
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Prepare your workspace for swirling: Lightly flour a clean work surface or lay down a large piece of parchment paper. This will be where you bring your two beautiful doughs together to create the stunning swirl pattern for your Matcha Ube Cookies. Having a clean, spacious area will make this step much easier and more enjoyable.
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Roll out the doughs: Unwrap both the ube and matcha doughs. Take the ube dough and roll it out into a rectangle, approximately 10×12 inches and about ¼-inch thick. Try to make the edges as straight as possible. Repeat this process with the matcha dough, aiming for a rectangle of the same dimensions and thickness. Uniformity is key here; similar sizes and thicknesses will ensure an even swirl and consistent baking. If the doughs become sticky, lightly flour your rolling pin or the dough itself, but use flour sparingly to avoid drying out the dough.
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Layer the doughs: Carefully lift one of the dough rectangles (I usually start with the ube) and place it directly on top of the other. Gently press them together to remove any air pockets and ensure they adhere to each other. You should now have a layered rectangle with one vibrant purple layer and one striking green layer. This layered foundation is what creates the captivating visual appeal of your Matcha Ube Cookies.
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Roll into a log: Starting from one of the longer sides, tightly roll the layered dough into a log. As you roll, try to keep the log as compact and even as possible. A tight roll is important to ensure your swirls are distinct and beautiful, without large gaps in the center. Once rolled, you’ll have a delightful cylinder showing the layers of ube and matcha from the ends. This log forms the core of your Matcha Ube Cookies.
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Chill the dough log: Wrap the dough log tightly in plastic wrap. Now, place it in the refrigerator for at least 1 to 2 hours. This chilling step is absolutely crucial and cannot be skipped. Chilling allows the butter in the dough to firm up, making the log much easier to slice cleanly without distorting the beautiful swirl pattern. It also helps prevent the cookies from spreading too much during baking, ensuring they retain their shape and distinct colors. If you’re not baking them right away, you can even chill the log overnight, or freeze it for longer storage (up to 3 months).
Baking Your Beautiful Matcha Ube Cookies
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Slice the chilled dough: Once the dough log is thoroughly chilled and firm, remove it from the refrigerator. Using a sharp knife, slice the log into ¾-inch thick rounds. Take your time with this step to ensure each slice is uniform in thickness, which will help them bake evenly. As you slice, you’ll reveal the stunning, intricate swirl patterns of the ube and matcha – it’s truly one of the most satisfying parts of making these Matcha Ube Cookies!
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Arrange on baking sheets: Place the sliced cookie dough rounds onto your prepared baking sheets, leaving about 2 inches of space between each cookie. They will spread slightly, and you want to ensure they have enough room to bake without merging into one another. Don’t overcrowd the baking sheets; bake in batches if necessary. Typically, I can fit about 12 cookies per standard baking sheet.
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Bake the cookies: Transfer the baking sheets to your preheated oven (remember, 350°F / 175°C). Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still look a little soft in the middle when you take them out; they will continue to firm up as they cool on the baking sheet. Avoid overbaking, as this can make your Matcha Ube Cookies dry and crumbly. The vibrant colors of the ube and matcha should remain distinct and beautiful.
Cooling and Enjoying Your Matcha Ube Cookies
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Cool on baking sheets: Once baked, remove the baking sheets from the oven. Allow the Matcha Ube Cookies to cool on the baking sheets for about 5-10 minutes. They will be quite delicate when hot, and this cooling time on the sheet allows them to firm up slightly, preventing them from breaking when you transfer them.
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Transfer to a wire rack: After the initial cooling period, carefully transfer the cookies to a wire cooling rack to cool completely. Cooling on a wire rack ensures air circulates around all sides of the cookies, preventing them from becoming soggy on the bottom and helping them achieve that perfect crisp-chewy texture. You want them completely cool before storing.
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Store your delightful Matcha Ube Cookies: Once completely cool, store your Matcha Ube Cookies in an airtight container at room temperature for up to 5-7 days. The flavors tend to meld even more beautifully after a day or two, making them an excellent make-ahead treat. You can also freeze the baked cookies for up to 3 months; simply thaw them at room temperature when you’re ready to enjoy a taste of these vibrant, flavorful Matcha Ube Cookies. These cookies are truly a sensory delight, offering a unique blend of earthy matcha and sweet ube in every visually stunning swirl!
Conclusion:
And there you have it, my friends! We’ve journeyed through the delightful process of creating what I genuinely believe are some of the most captivating and flavorful cookies you’ll ever bake. This isn’t just another cookie recipe; it’s an experience, a symphony of unique flavors and vibrant colors that come together in perfect harmony. From the earthy, slightly bitter notes of premium matcha to the sweet, nutty, and subtly vanilla-like essence of ube, each bite of these Matcha Ube Cookies offers a truly unforgettable taste sensation. I promise you, the beautiful contrasting hues of vibrant green and mystical purple alone are enough to turn heads and spark conversation, making them an absolute showstopper on any dessert platter or a delightful surprise in a gift box.
What makes this recipe a true must-try is not just its aesthetic appeal or its intriguing flavor profile, but also the sheer joy and satisfaction you’ll derive from bringing it to life in your own kitchen. The process is straightforward, designed to be accessible whether you’re a seasoned baker or just dipping your toes into the world of homemade treats. You’ll be amazed at how easily these distinct ingredients meld together to form a cookie that is perfectly balanced – not overly sweet, with a wonderfully soft, chewy texture that simply melts in your mouth. They’re an invitation to explore new culinary horizons, a testament to how beautiful and delicious unexpected flavor pairings can be. Trust me, once you experience the magic of these cookies, you’ll understand why they’ve become such a beloved staple in my own baking repertoire.
Serving Suggestions and Creative Variations:
Now that your kitchen is filled with the intoxicating aroma of freshly baked goodness, let’s talk about how to best enjoy these exquisite creations and how you might even put your own creative spin on them. While these cookies are utterly phenomenal on their own, especially when still slightly warm with that satisfying chew, pairing them can elevate the experience even further. Imagine sinking your teeth into one alongside a steaming cup of your favorite herbal tea, perhaps a delicate jasmine or a robust oolong, allowing the tea’s subtle notes to complement the distinct flavors of the cookies. For a truly indulgent treat, a tall glass of cold milk offers a nostalgic and comforting contrast, balancing the richness of the cookies beautifully. If you’re a coffee enthusiast, a latte or even a simple black coffee can be a fantastic companion, cutting through the sweetness and highlighting the matcha’s depth.
But don’t stop there! These cookies are incredibly versatile and lend themselves beautifully to customization. For an extra layer of decadence, consider drizzling them with a simple white chocolate glaze once they’ve cooled completely – the sweetness of the white chocolate pairs wonderfully with both matcha and ube. You could also sprinkle a pinch of flaky sea salt on top before baking to enhance the flavors and add a subtle savory counterpoint. For those who love a bit of texture, folding in some white chocolate chips or even chopped macadamia nuts into the dough would add a delightful crunch and richness. Thinking outside the box, these cookies can be crumbled over vanilla bean ice cream for an extraordinary dessert sundae, or even incorporated into a no-bake cheesecake crust for a truly unique twist. The possibilities are truly endless, limited only by your imagination!
Your Turn to Bake and Share!
My greatest hope is that this recipe inspires you to step into your kitchen, embrace the adventure, and bake a batch of these extraordinary cookies. I genuinely believe that sharing homemade treats is one of the purest forms of love and connection, and these Matcha Ube Cookies are definitely worth sharing. Don’t be shy about experimenting with the suggestions I’ve provided, or even coming up with your own brilliant ideas! Baking should be an enjoyable, creative process, and I encourage you to make this recipe your own.
Once you’ve whipped up your own batch, I would absolutely love to hear about your experience. Did you find a new favorite pairing? Did you add a unique ingredient that took them to the next level? Perhaps you shared them with friends and family, and witnessed their delighted reactions. Please, don’t keep your successes (or even your comical kitchen mishaps!) to yourself. Share your baking journey and your delicious results! You can tell us all about it in the comments below, or even share your beautiful cookie creations on social media. Tag me, or simply let us know how much you enjoyed the recipe. Your feedback and stories are what truly bring these recipes to life and inspire others to give them a try. So, preheat your ovens, gather your ingredients, and get ready to create some magic. Happy baking, everyone!
Matcha Ube Cookies: Vibrant, Chewy, & Irresistible Recipe
Matcha Ube Cookies are a vibrant culinary experience, fusing the earthy elegance of Japanese matcha and the sweet, subtly vanilla-like notes of Filipino ube. These cookies offer a harmonious blend of two distinct cultural ingredients, resulting in a chewy, soft cookie that is incredibly photogenic and offers a complex flavor profile. This delightful contrast and visual allure make them a beloved and popular choice among dessert enthusiasts.
Ingredients
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For Ube Dough: 1 cup (226g) Unsalted Butter, softened
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For Ube Dough: 1 cup (200g) Granulated Sugar
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For Ube Dough: 1 Large Egg, room temperature
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For Ube Dough: 1 teaspoon Vanilla Extract
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For Ube Dough: 1 ½ teaspoons Ube Extract
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For Ube Dough: 2 ½ cups (300g) All-Purpose Flour
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For Ube Dough: 1 teaspoon Baking Powder
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For Ube Dough: ½ teaspoon Salt
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For Matcha Dough: 1 cup (226g) Unsalted Butter, softened
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For Matcha Dough: 1 cup (200g) Granulated Sugar
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For Matcha Dough: 1 Large Egg, room temperature
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For Matcha Dough: 1 teaspoon Vanilla Extract
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For Matcha Dough: 2 tablespoons Culinary Grade Matcha Powder
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For Matcha Dough: 2 ½ cups (300g) All-Purpose Flour
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For Matcha Dough: 1 teaspoon Baking Powder
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For Matcha Dough: ½ teaspoon Salt
Instructions
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Step 1
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Gather all room temperature ingredients for both doughs. In separate bowls, whisk together dry ingredients: For ube dough, combine 2 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt. For matcha dough, combine 2 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, and 2 tbsp matcha powder. -
Step 2
For the Ube Dough: In a large mixing bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy (3-5 minutes). Scrape down the bowl, then beat in 1 large room temperature egg and 1 tsp vanilla extract until just combined. Add 1 ½ tsp ube extract and mix until fully incorporated and the dough turns vibrant purple. Gradually add the pre-sifted ube dry ingredients; mix on low speed until just combined, ensuring no flour streaks remain. Wrap the ube dough tightly in plastic wrap and set aside. -
Step 3
For the Matcha Dough: In a separate clean bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy (3-5 minutes). Scrape down the bowl, then beat in 1 large room temperature egg and 1 tsp vanilla extract until just combined. Gradually add the pre-sifted matcha dry ingredients (including matcha powder); mix on low speed until just combined and the dough becomes a vibrant green. Wrap the matcha dough tightly in plastic wrap and chill in the refrigerator for 20-30 minutes to firm it up slightly. -
Step 4
To Swirl: Lightly flour a clean work surface. Unwrap both doughs. Roll the ube dough into a 10×12 inch, ¼-inch thick rectangle. Repeat with the matcha dough to achieve the same dimensions. Carefully lift one dough rectangle and layer it directly on top of the other; gently press them together to remove air pockets. -
Step 5
Starting from one of the longer sides, tightly roll the layered dough into a compact and even log. Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 1 to 2 hours (or overnight). This crucial step firms up the butter, making it easier to slice cleanly and preventing excessive spreading during baking. -
Step 6
Baking: Once the dough log is thoroughly chilled and firm, remove it from the refrigerator. Using a sharp knife, slice the log into uniform ¾-inch thick rounds, revealing the stunning swirl patterns. Place the sliced cookie dough rounds onto your prepared baking sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still look a little soft. Avoid overbaking. -
Step 7
Cooling and Storing: Remove baking sheets from the oven and allow cookies to cool on the sheets for 5-10 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. Store completely cooled Matcha Ube Cookies in an airtight container at room temperature for up to 5-7 days, or freeze baked cookies for up to 3 months.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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